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Greek Lamb Giouvetsi | Tender Stew with Kritharaki
(0)
100 min
Masterpiece
Gurkerl Küche
Traditionelles griechisches Schmorgericht: Zartes Lammfleisch geschmort in einer würzigen Paradeiser-Zimt-Sauce und im Backrohr mit Kritharaki-Nudeln und Feta vollendet.
Preparation method
Preparation & Searing
Preheat the oven to 180 °C top/bottom heat. Pat the lamb dry and cut into approx. 3 cm cubes. Finely chop the onion and garlic cloves.
Heat 2 tbsp olive oil in an ovenproof Dutch oven or casserole dish. Sear the lamb cubes in batches until thoroughly browned, season with salt and pepper, and set aside briefly.
Sauté the chopped onion and garlic in the remaining fat until translucent. Stir in the tomato paste and sauté for 1 minute. Deglaze with red wine, scraping up any browned bits from the bottom.
Chef's tip
For an extra golden crust, you can bake the dish using the oven's grill function for the last 5 minutes.
Giouvetsi is traditionally prepared in a round clay baking dish (giouvetsi pot) – a heavy casserole dish or cast-iron Dutch oven is perfect for this.
150 min
Under an hour
